Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

20 November 2010

Apple Pie with Creme Fraiche and Black Pepper Recipe

Here is the recipe for the second dessert we will be serving for Thanksgiving. Although not really a traditional pie for the Thanksgiving table, ever since I introduced this more than twelve years ago, Apple Pie with Crème Fraîche and Black Pepper has become a tradition. I found that making this pie a few days before the "Big Event", enhances the flavors (not to mention cuts-down on the last minute preparations).
photo of finished apple pie



This pie also makes a great gift. Prepare as shown, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the wonderful aroma of an apple pie baking is also a gift (boy, that sounds sappy, doesn't it?). Anyway, without any further ado, here's the recipe...


What you will need...


  • Pie Crusts... 2

  • Granny Smith Apples... 2 ½ lbs.

  • Sugar... about 3/4 cup plus 1tsp.

  • Fresh Lime Juice... 2 Tbsp

  • Salt... Pinch

  • Black Pepper... ¼ tsp. (freshly ground, if possible)

  • Flour... 4 Tbsp

  • Calvados or Brandy... ¼ Cup

  • Crème Fraîche... ½ cup click here for recipe

  • Milk... about 1 Tbsp

20 November 2008

Apple Pie with Crème Fraîche and Black Pepper

What you will need:

Pie Crusts...2
Granny Smith Apples...2 1/2 lbs.
Sugar...about 3/4 cup plus 1tsp.
Fresh Lime Juice...2 Tbsp
Salt...Pinch
Black Pepper...1/4 tsp. (freshly ground, if possible)
Flour...4 Tbsp
Calvados or Brandy...1/4 Cup
Crème Fraîche...1/2 cup click here for recipe
Milk...about 1 Tbsp


  • Preheat oven to 4250F

  • Place 1 pie crust in pie pan

  • Peel, core, and cut the apples into 1/4 inch slices (you may also cut them into cubes, if you like; I've done it both ways

  • Place them in a bowl and add 3/4 cup of sugar, lime juice, salt, pepper, and flour

  • Toss to coat the apples evenly

  • Add the Calvados and the crème fraîche

  • Toss to mix well

  • Cover and let set at room temperature for 20 minutes

  • Taste the mixture and add sugar if necessary

  • Transfer mixture to the prepared pie pan and distribute evenly

  • Brush the edge of the dough with milk and place the second crust on top and seal

  • decoratively crimp the edge

  • Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar

  • Cut 3 vents in the top of the crust

  • Place on a baking sheet and place in oven

  • Bake for 15 minutes, then reduce heat to 3750F, and bake for an additional 55 minutes

  • Crust should be crisp and apples tender when pierced with a knife

  • Remove from oven and allow to cool 30 minutes


Recipe courtesy of Michael Kalanty of the California Culinary Academy

This is a pie I first made 9-10 years ago. After that first year, it has since become a Thanksgiving tradition.
This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.

Enjoy

Next time... Spinach and Artichoke Casserole
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